4-5 lb. corned beef brisket
2 whole cloves
10 whole black peppercorns
2 bay leaves
8 med. carrots, peeled
8 med. potatoes, peeled
8 med. yellow onions, peeled
1 med. head cabbage, cut in 8 wedges

Wipe corned beef with damp paper towels. Place in large kettle; cover with cold water. Add cloves, black peppercorns and bay leaves. Bring to boiling; reduce heat and simmer 5 minutes. Skim surface; then simmer, covered 3-4 hours or until meat is fork tender.

Add carrots, potatoes and onions during last 25 minutes. Add cabbage during last 20 minutes. Cook just until vegetables are tender.

May be served with following Mustard Glaze:

1/4 c. prepared mustard
1/2 c. maple flavored syrup
1/4 c. dark brown sugar, packed

In a small saucepan, combine ingredients. Bring to boiling over medium heat, stirring constantly. Reduce heat and simmer 5 minutes. Let cool. To serve: Place cooked corned beef brisket in shallow pan. Brush top and sides with mustard glaze. Place under broiler, 5-6 inches from heat, brushing several times with glaze about 10 minutes, or until shiny.

Arrange meat on one side of serving platter. Place cabbage wedges beside meat. Brush potatoes with butter and place in serving dish; sprinkle with chopped parsley. Arrange carrots and onions in another dish. Makes 8 servings.